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This tart was a fun one to make for dessert that evening, it's light and refreshing .. a wonderful way to end a summertime meal. The airy custard filling melts in your mouth and is the perfect complement to the crisp dark chocolate crust.
Cook time : 20 mins
Ingredients
Crust
- ¼ cup old-fashioned rolled oats (** see note above about gluten-free)
- ¼ cup shredded coconut, unsweetened
- ½ cup + 1 Tbsp oat flour
- ¼ cup cocoa powder
- ½ tsp fine-grain sea salt
- 1 cup almond meal
- ¼ cup brown rice flour
- 4 Tbsp coconut oil, melted but not hot (+ plus more for oiling pan)
- ¼ cup maple syrup
- 2 tsp vanilla extract
Filling
- ½ cup whole raw hazelnuts, soaked 2 to 6 hours
- 1½ cups shredded coconut, unsweetened
- 3 cups water
- 5 Tbsp maple syrup
- 2 Tbsp agar flakes
- 4 tsp matcha tea + more to dust
- 1 Tbsp vanilla extract
Instructions
Make the crust
- Preheat oven to 350 degrees Fahrenheit.
PLease visit veggiesbycandlelight.com for full instructions.
